Best 7 Cabbage And Beef Rollups Recipes

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Indulge in a culinary journey with our comprehensive guide to cabbage and beef rollups, a delectable dish that combines the flavors of tender beef, savory cabbage, and aromatic spices. Discover a myriad of recipes, each offering a unique twist on this classic comfort food. From the traditional Hungarian stuffed cabbage rolls to the tangy Korean cabbage rolls and the hearty Polish golabki, our collection caters to diverse palates and dietary preferences. Whether you prefer a classic, vegetarian, or gluten-free option, we have a recipe that will tantalize your taste buds. Prepare to embark on a culinary adventure as we delve into the secrets of crafting the perfect cabbage and beef rollups, ensuring a satisfying and memorable dining experience.

Let's cook with our recipes!

BEEF CABBAGE ROLL-UPS



Beef Cabbage Roll-Ups image

Cooking up original recipes is a hobby of mine. My version of classic cabbage rolls is delicious served over rice or noodles. -Irma Finely, Lockwood, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 head cabbage
1 large potato, peeled and shredded
1 large carrot, shredded
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 large eggs, lightly beaten
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2 cans (8 ounces each) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Steps:

  • Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.), In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix lightly but thoroughly. , Shape into 12 logs. Place 1 log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick., Place in a greased 13x9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° until a thermometer reads 160° and cabbage is tender, 30-35 minutes.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 584mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

CABBAGE ROLLS II



Cabbage Rolls II image

Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.

Provided by BJ

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 9h30m

Yield 6

Number Of Ingredients 12

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
¼ cup milk
¼ cup minced onion
1 pound extra-lean ground beef
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  • In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  • In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  • Cover, and cook on Low 8 to 9 hours.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g

CABBAGE AND BEEF ROLLUPS



Cabbage and Beef Rollups image

Make and share this Cabbage and Beef Rollups recipe from Food.com.

Provided by CJAY8248

Categories     Meat

Time 50m

Yield 8 cabbage rolls, 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
2 cups corn flakes, crushed to 1 1/2 cups
1/3 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
8 cabbage leaves
1/4 cup water

Steps:

  • Combine beef, corn flakes, onion, and spices. Add 1/2 of tomato sauce. Mix well. Divide into 8 portions.
  • Steam cabbage leaves until limp, about 5 minutes.
  • Fold leaves in half. Place portion of meat mixture at stem end of each cabbage leaf and roll up. Place in fry pan.
  • Add remaining tomato sauce and water. Cover and simmer, until meat is done, about 30 minutes.

BEEF STUFFED CABBAGE ROLLS



Beef Stuffed Cabbage Rolls image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar

Steps:

  • Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.

BEEF AND BARLEY CABBAGE ROLLS



Beef and Barley Cabbage Rolls image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings, 2 rolls per serving

Number Of Ingredients 17

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice
Paprika

Steps:

  • In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
  • In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.
  • Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

CORNED-BEEF-AND-CABBAGE ROLLS



Corned-Beef-and-Cabbage Rolls image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 24 mini rolls

Number Of Ingredients 6

6 Savoy cabbage leaves
1/4 cup mayonnaise
1/4 cup chopped parsley and/or dill
1/2 pound corned beef, cut into strips
2 slices rye bread, cut into strips
Whole-grain mustard, for serving

Steps:

  • Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
  • Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
  • Toss the corned beef with the mustard in a small bowl.
  • Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.

Tips:

  • Choose the right cabbage: Use a large, firm head of green cabbage. Remove the outer leaves and cut out the core. Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and pat dry.
  • Cook the beef filling thoroughly: Brown the ground beef in a large skillet over medium heat. Drain off any excess grease. Add the onion, garlic, and spices and cook until the onion is softened.
  • Make sure the cabbage rolls are tightly rolled: This will help to keep the filling inside the rolls. Tuck in the sides of the cabbage leaves as you roll them up.
  • Bake the cabbage rolls in a covered dish: This will help to keep the rolls moist. Add a little bit of water or broth to the bottom of the dish to prevent the rolls from sticking.
  • Serve the cabbage rolls with your favorite sauce: A tomato sauce, a cream sauce, or a simple gravy are all good options.

Conclusion:

Cabbage and beef rollups are a delicious and hearty meal that can be made with simple ingredients. They're perfect for a weeknight dinner or a special occasion. With a little bit of planning, you can make these rolls ahead of time and freeze them for later. So next time you're looking for a tasty and satisfying meal, give cabbage and beef rollups a try!

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